Bill Smith’s Green Peach Salad: our first of the summer. I make this every week, using white or yellow peaches or nectarines or a combination, until I can no longer get them at the market. I make this once I’ve fired up the grill before I put the meat and veggies on it. A Genius recipe on Food52. Slice hard, unripe peaches or nectarines. Sprinkle with salt. Let sit for 15 - 20 minutes. Sprinkle on finely chopped mint. The recipe also calls for sugar and olive oil, but I prefer this without, as the clean, fresh flavors come through more clearly. ;o)